Oven Baked Traditional Tso Chicken Recipe2020-04-02
- Cuisine: Chinese
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4 serving plates
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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This information is per serving.
Saturated Fat1 g
Oven baked traditional Tso chicken recipe. This chicken recipe belongs to Chinse cuisine-boneless and skinless chicken breasts with spices cooked in an oven. Serve this dish over cooked rice. Would you like to cook Tso chicken faster? Why do not use an instant pot instead?
Oven Baked Traditional Tso Chicken Recipe (Instant Pot)
makes 4 servings
Ingredients: 2 pounds (960 g) boneless and skinless chicken breasts, cut into bite-size pieces, 1/4 cup (60 ml) low-sodium soy sauce, 1 teaspoon (5 ml) dark soy sauce, 2 tablespoons (30 ml) honey, 2 tablespoons (30 ml) brown sugar, 2 cloves garlic, peeled and minced, 1 teaspoon 95 ml) grated fresh ginger, 3 tablespoons (45 ml) rice vinegar, 1/4 teaspoon crushed red pepper flakes, 1/2 oz (15 ml) tomato paste, 2 tablespoons (30 ml) hoisin sauce, 1 tablespoon (15 ml) cornstarch, 1 tablespoon (15 ml) cold water
Instructions: In an electric instant pot turned to the saute mode, combine all ingredients, except cornstarch and water. Using a spoon, stir well.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Using the Natural Release method, bring pressure to normal, then carefully unlock and remove the lid. using a slotted spoon, remove cooked chicken from the pot and transfer to a serving plate.
In a small mixing bowl, combine the cornstarch and water. Mix until cornstarch has been dissolved completely. Pout cornstarch mixture over the sauce in the instant pot. Stir well. Cook, uncovered, for a further 2 minutes, or until the sauce is thickened.
Return cooked chicken to the pot, then turn off the pressure cooker. Stir well. Remove cooked chicken among the sauce from the instant pot and transfer to a serving plate. Serve hot over cooked rice.
Oven Baked Traditional Tso Chicken Recipe
- 2 pounds (960 g) boneless and skinless chicken breasts, cubed
- 1 tablespoon cornstarch
- 1/2 cup (125 ml) low-sodium chicken broth
- 1/2 cup brown sugar
- 1/4 cup (60 ml) hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 3 teaspoons finely minced garlic
- 1/4 teaspoon freshly ground ginger
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup peanuts
- sliced green onions and toasted sesame seeds for garnish
Preheat an oven to 425 F (210 C) Grease a medium baking sheet with nonstick cooking spray.
Place cubed chicken in the greased baking sheet. Sprinkle with cornstarch, then toss well to coat.
In a large ming bowl, combine the remaining ingredients. Mix well, then pour chicken broth mixture over chicken and stir well to combine.
Bake, uncovered, in the preheated oven, for 20 minutes. Remove the baking sheet from the oven, stir well and return to the oven. bake for a further 5-10 minutes, or until chicken is cooked through and sauce is thickened.
Turn off the oven. Remove cooked chicken together with the sauce from the oven and transfer to a serving plate. Season with salt and red pepper if desired. Garnish with sliced green onions and toasted sesame seeds. Serve hot over cooked rice.